Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

E. A. Soto-Mendívil, R. L. Vidal-Quintanar

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)
Original languageAmerican English
Pages (from-to)355-361
Number of pages7
JournalFood Science and Technology International
DOIs
StatePublished - 1 Jan 2001

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corn husks
baking
Zea mays
Substitution reactions
dietary fiber
tortillas
Fibers
muffins
Textures
cookies
Flavors
texture
stickiness
chewiness
Flour
dough
flour
flavor

Cite this

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title = "Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products",
author = "Soto-Mend{\'i}vil, {E. A.} and Vidal-Quintanar, {R. L.}",
year = "2001",
month = "1",
day = "1",
doi = "10.1106/015N-JDX2-3HJD-DRWG",
language = "American English",
pages = "355--361",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications Inc.",

}

Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products. / Soto-Mendívil, E. A.; Vidal-Quintanar, R. L.

In: Food Science and Technology International, 01.01.2001, p. 355-361.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

AU - Soto-Mendívil, E. A.

AU - Vidal-Quintanar, R. L.

PY - 2001/1/1

Y1 - 2001/1/1

U2 - 10.1106/015N-JDX2-3HJD-DRWG

DO - 10.1106/015N-JDX2-3HJD-DRWG

M3 - Article

SP - 355

EP - 361

JO - Food Science and Technology International

JF - Food Science and Technology International

SN - 1082-0132

ER -